Fried Rice with Egg Recipe

This is a perfect recipe when you want big flavours on a small budget. Fried rice with egg is simple to master and very fast to make.

Prep time: 2 minutes
Cook time: 5 minutes

Utensils:
Wok, bowl, serving plate.

Serves 1

Ingredients:
1-2 raw eggs
1/2 cup diced ham
2 cups steamed rice
1 tsp. chopped scallion
1 tsp. freshly grated ginger root
1/2 tsp. salt, or to taste
1/2 tsp. ground black pepper
2 tbsps. vegetable oil for stir-frying
Directions:
1. In a bowl, whisk eggs lightly, stir into steamed rice and mix well.
2. Preheat a wok over high heat for 1 minute, then add 2 tbsps. vegetable oil, heat until hot, saute scallion and ginger until aromatic, about 30 seconds.

3. Add egg and rice mixture back into the wok, stir fry over medium high heat for a while, then toss the diced ham, salt, and black pepper to taste, continue to cook another 3-5 minutes, or until cooked.
4. Dish up into a plate and serve hot.

Tips:
1. Feel free to add cucumber, carrot or tomato cubes in step 3.

Nutritional information:
Servings per recipe: 1
Amount per serving:

Protein: 26.92 g
Total fat: 29.56 g
Carbohydrate: 64.08 g
Calories: 630.8 kcal

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Mushroom Chicken Rice Recipe

Mushroom chicken rice is one of the Chinese most famous dish, but when cooked in this manner, will produce a fantastic one that you’ll eat them up at one sitting!

Prep time: 10 minutes
Cook time: 35 minutes

Utensils:
Clay-pot, bowls, serving plate.

Serves 2

Ingredients:

1 chicken leg, boneless, chop into small sections, about 1-2-inches length
10 oz./ 300 g rice
1 raw egg, beaten
2-3 mushrooms, remove stems, thinly shredded
3-5 stalks spinach
5 slices fresh ginger
4 garlic cloves, sliced
3-4 hot red peppers
5 tbsps. vegetable oil
Seasoning A:
2 tbsps. sugar
4 tbsps. light soy sauce
4 tbsps. Chinese rice wine, or dry sherry

Marinade:

1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. ground black pepper
1 tbsp. five-spice powder
1 tbsp. minced garlic cloves
3 tbsps. sesame oil
1 tbsp. Chinese rice wine, or dry sherry
Directions:
1. Gently combine the chopped chicken leg with the marinade in a bowl, mix well and let them marinate for about 1 hour.

2. Rinse spinach well before cooking, then blanch them in boiling water until the colour turns jade green, which will take about 15 seconds, then transfer them to a bowl of cold water to stop the cooking.

3. Soften the shredded mushrooms by soaking in warm water for about 20 minutes, then drain well and squeeze out excess water. In a bowl, gently combine them with 2-3 tbsps. seasoning A.

4. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, then saute 5 slices ginger briefly over moderate heat, add sliced garlic cloves and pepper, stir fry until aromatic, about 20 seconds.
5. Put the marinated chicken leg back into the wok in question, pan fry bothsides for 1-2 minutes until golden brown, then add the remaining seasoning A and stir, bring to a boil.

6. Rinse the rice well, then place into a clay-pot, add 6-10 oz. water and 1 tbsp. vegetable oil, stir to mix well. Cook them over high heat with the lid off, stirring occasionally to prevent sticking.

7. Put on the lid and reduce heat to low when the water reduced about half, continue to cook for another 15-20 minutes, or until the rice turns out dry.
8. Add the chicken legs and mushrooms into the clay-pot, cover and cook over low heat for another 10 minutes.
9. Put the beaten egg and spinach into the pot, cover and keep cooking for another 5 minutes.

10. When cooked, serve hot.

 Nutritional information:
Servings per recipe: 2
Amount per serving:

 

Protein: 31.75 g

Total fat: 7.25 g

Carbohydrate: 120 g

Calories: 673 kcal

 

Vegetable Rice Pancake Recipe

Pan-fried vegetable rice pancake recipe – Yummy carrot, cabbage, and egg add a load of health benefits to this special and tasty recipe. If you are tired of the old style fried rice, give this pancake rice a try.

Prep time: 5 minutes
Cook time: 5 minutes

Utensils:
Wok, mixing bowl, plate.

Serves 1

Ingredients:

1/2 cup carrot cubes
2 cups precooked rice
1/2 cup cabbage slices
1 raw egg, beaten, lightly whisked
1 tbsp. chopped scallion
1 tsp. salt, or to taste
1 tbsp. sesame oil
5 tbsps. vegetable oil for pan-frying

Directions:

1. In a mixing bowl, combine 1 tbsp. chopped scallion, carrot cubes, cabbage slices, and rice together, stir into the beaten egg, 1 tbsp. sesame oil, and 1 tsp. salt, mix them well.
2. Form the mixture into tiny balls of about 2-inches diameter.
3. Heat 5 tbsps. vegetable oil in a wok over medium heat until shimmering on the bottom, but not smoking, place the rice balls in and pan fry over medium heat until bothsides are golden brown.
4. Serve on a plate when cooked.

Nutritional information:
Servings per recipe: 1
Amount per serving:

 

Protein: 14.4 g

Total fat: 6.4 g

Carbohydrate: 65.7 g

Calories: 378.8 kcal